Prepare a medium-hot fire in a charcoal grill with a cover or a gas grill to medium-high.

To make the Prickly Pear Aioli, mix all of the ingredients and chill.

To make the Mango/Poblano relish, mix the olive oil, vinegar, garlic powder, cilantro and honey in a bowl and set aside. In a large bowl, mix the poblanos, red bell peppers, onions, mango and roma tomatoes. Add the olive oil mix to the peppers and season with salt and pepper.

To make the Mexican spice rub, combine all the ingredients and mix well and store in an air-tight container until needed.

To make the patties, combine the beef, wine and Mexican spice. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into 6 patties to fit the rolls.

Brush the grill rack with oil. When the grill is ready, place the patties on the rack, cover and grill until charbroiled on the bottom, approximately 3 to 4 minutes. Turn the patties over and continue grilling until done to preference, about 4 more minutes longer for medium. One minute before taking the burgers off the grill place 1 slice of cheese on each burger and close the lid until the cheese melts. When the cheese is melted, take the burgers off the grill and keep warm. Butter each half of the Kaiser rolls and toast lightly on the grill. Remove and keep warm when done.

To assemble the burgers, place a generous amount of aioli on the cut sides of the rolls and place on a plate. Add a piece of lettuce, add the burger on top, add 2 slices of avocado, 2 slices of bacon and top with the mango/poblano relish. Add the roll tops and serve.

Makes 6 burgers

Comments

Enjoy this spicy burger with a glass of chenin blanc. The fruitiness of the wine works well with this spicy burger.